Literature DB >> 16345905

Production of alcohol from apple pomace.

Y D Hang1, C Y Lee, E E Woodams, H J Cooley.   

Abstract

Production of ethyl alcohol from apple pomace with a Montrachet strain of Saccharomyces cerevisiae is described. More than 43 g of the ethyl alcohol could be produced per kg of apple pomace fermented at 30 degrees C in 24 h. The fermentation efficiency of this process was approximately 89%.

Entities:  

Year:  1981        PMID： 16345905      PMCID： PMC244165          DOI： 10.1128/aem.42.6.1128-1129.1981

Source DB:  PubMed          Journal:  Appl Environ Microbiol        ISSN： 0099-2240            Impact factor:   4.792


  2 in total

1.  Biotechnology report. Solid state fermentations.

Authors:  C W Hesseltine
Journal:  Biotechnol Bioeng       Date:  1972-07       Impact factor: 4.530

2.  Semisolid fermentation of ryegrass straw.

Authors:  Y W Han; A W Anderson
Journal:  Appl Microbiol       Date:  1975-12
  2 in total
  5 in total

1.  Solid state fermentation for cephalosporin production by Streptomyces clavuligerus and Cephalosporium acremonium.

Authors:  M F Jermini; A L Demain
Journal:  Experientia       Date:  1989-12-01

2.  Biotechnological process for obtaining new fermented products from cashew apple fruit by Saccharomyces cerevisiae strains.

Authors:  Suzane Macêdo Araújo; Cristina Ferraz Silva; Jane Jesus Silveira Moreira; Narendra Narain; Roberto Rodrigues Souza
Journal:  J Ind Microbiol Biotechnol       Date:  2010-11-11       Impact factor: 3.346

3.  Utilization of pomace from apple processing industries: a review.

Authors:  Rachana Shalini; D K Gupta
Journal:  J Food Sci Technol       Date:  2010-09-08       Impact factor: 2.701

Review 4.  Pectin-rich biomass as feedstock for fuel ethanol production.

Authors:  Meredith C Edwards; Joy Doran-Peterson
Journal:  Appl Microbiol Biotechnol       Date:  2012-06-14       Impact factor: 4.813

5.  Identification and characterization of a galacturonic acid transporter from Neurospora crassa and its application for Saccharomyces cerevisiae fermentation processes.

Authors:  J Philipp Benz; Ryan J Protzko; Jonas Ms Andrich; Stefan Bauer; John E Dueber; Chris R Somerville
Journal:  Biotechnol Biofuels       Date:  2014-02-06       Impact factor: 6.040
  5 in total

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